Ingredients Jump to Instructions ↓

  1. 1 cup mayonnaise

  2. 1 teaspoon finely chopped garlic

  3. 1 poblano pepper, roasted, peeled, seeded and diced

  4. 2 tablespoons fresh lime juice

  5. 4 large eggs, lightly beaten

  6. 2 cups seasoned all-purpose flour

  7. 2 cups seasoned blue cornmeal

  8. 4 red snapper fillets (about 6 ounces each)

  9. 1/2 cup vegetable oil

  10. 2 pounds kale, center stalks removed

  11. 4 tablespoons unsalted butter

  12. 1 cup heavy cream

  13. 1/8 teaspoon ground nutmeg

  14. Salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Combine all ingredients in a blender and blend until smooth.

  2. Season the eggs lightly with salt and pepper. Place the eggs, flour, and cornmeal in 3 separate bowls. Season the snapper fillets lightly on both sides with salt and pepper. In a large saute pan over medium-high heat, heat the oil. Dredge each fillet in the flour and shake off any excess. Dip into the beaten egg and let the excess drip off. Dredge both sides lightly in the cornmeal and shake off any excess. Saute for 3 minutes on each side and drizzle with the red pepper sauce. Serve immediately, garnished with green chile aioli.

  3. Blanch the kale in lightly salted water until tender, rinse in ice water, drain and cut into 1/2-inch ribbons. In a large saute pan over medium heat, melt the butter and add the kale, cream and nutmeg. Reduce the heat to low and cook for 5 minutes, or until the cream has reduced and thickened. Season with salt and pepper to taste.


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